Mango Upside-Down Cake

This mango upside-down cake is stunningly simple to make and perfect for when mangoes are in season.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 345 Calories

Ingredients

• 2 eggs, lightly beaten
• 2 ripe mangoes, peeled and thinly sliced
• 1.3333333730698 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.66666668653488 cup white sugar
• 0.5 cup plain Greek yogurt
• 0.5 cup sunflower seed oil
• 0.33333334326744 cup unsweetened shredded coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.

Step 2

Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.

Step 3

Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.